Ingredients

Main ingredient: 1500g white radish;

Accessories: 1 round onion, 1 pear, 1 small piece of ginger, 1 large onion, 2 heads of garlic, 4 small spoons of fine chili pepper pasta, 2 small spoons of coarse chili pepper pasta, 2 small spoons of sugar, appropriate amount of salt, 1/2 small spoon of monosodium glutamate

Korean spicy radish slices

1

Wash the radish and cut into pieces. Brine with salt for 24 hours (put 4 tsp of salt)

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2

Accessories to be prepared

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3

4 tsp of fine chili pepper pasta, 2 tsp of coarse chili pepper pasta, should not be overly spicy, it's best to buy it from Korean food supermarkets.

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4

After 24 hours to prepare the mix, the round onion, pear, ginger, onion, garlic

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5

With a blender to mix together, before you start mixing the container to pour a little bit of water, so that it is easy to mix and break up

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6

Mix the broken mixture

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7

Start mixing

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8

Mixed mixture

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9

Before spreading the mixture, you can taste the saltiness of the pickled radish. Taste the saltiness of the pickled radish, if it feels salty, wash it with water

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10

The radish slices and the mixture together, this time to use your hands to wipe the material at the same time gently kneaded a blending, to mix the heart, not with the hands, oh, just kidding!

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11

Put into a container at room temperature for about two days, to be a little sour when put into the refrigerator

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Tips

Make note of:

1, radish pickled for 24 hours before mixing if salty taste with water! Wash again.

2, mixing salt should not be too much according to the taste of pickled radish adjustment.

3, fine chili noodles and coarse chili noodles should not be too spicy, it is best to go to the Korean food supermarket procurement.

4, be sure to wait out the sour flavor into the refrigerator after the cold, into the container should not be too full, fermentation is easy to overflow.

Additionally pickled spicy cabbage process is exactly the same as this method, cut in half and sprinkle salt to each leaf (preferably small particles of salt), 24 hours after the brine poured cleaning, if salty wash a few more times.